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1 pkg. Flatbread
1 Tbsp. olive oil
9 oz. sausage crumbles, fully cooked
1 medium zucchini and 1 small sweet onion, diced and sautéed in 1 Tbsp. olive oil
2 Roma tomatoes, small dice
3 Tbsp. fresh Basil, chopped
1 1/2 cups sharp cheddar cheese


  1. Preheat oven to 425°F.

  2. Unroll refrigerated Flatbread. With a knife, cut 24, 2” x 2” squares. Grease the muffin tin with olive oil and press each piece of dough into the muffin cups, with each corner of the dough pushing outwards.

  3. Place 6 sausage crumbles in the bottom of each dough cup. Next, add a heaping tsp. of zucchini and onion mixture. Add 3-4 pieces of tomato and 1/2 tsp. of chopped basil. Top with a tsp. of grated sharp cheddar cheese.

  4. Bake until golden brown, about 12-15 minutes. Check if cooked by pulling one cup out and seeing If the sides are golden brown.

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